核桃冷榨适宜温度的试验研究

Experimental Study on Suitable Press Temperature of Walnut

采用单螺旋榨油机压榨的方式,对CH1500T型单螺旋榨油机进行了压榨核桃的试验,通过加热装置对榨膛辅助预热实现对核桃的预热处理,得到了不同预热时间(11 min、12 min、13 min、14 min、15 min)下核桃出油率。出油率、残油率、油脂酸价是3个常见指标(衡量榨油品质),因此经化学试验分别得到对应时间的饼粕残油率和油脂酸价,综合分析以上试验数据得到了核桃榨油的适宜预热时间。经红外测温仪测量得到该适宜预热时间下榨油机压榨后榨膛外壁36个拟定测点温度,依据热传导反问题理论,再通过Ansys Workbench热仿真得到榨膛内外壁温度分布情况。对比榨膛外表面实测温度与仿真温度,误差范围在-4.263%-8.155%,表明可以通过Ansys Workbench热传导仿真来预测核桃冷榨适宜温度范围,从而得到核桃冷榨时榨膛内壁适宜温度范围为43.43-50.23℃。

By using the way of single screw oil press to press walnut,the experiment of CH1500 T single screw press was carried out.The preheating treatment of walnut was realized through the auxiliary preheating of pressing chamber by heating device.The yield of kernel peach was obtained under different preheating time(11 min,12 min,13 min,14 min,15 min).Oil yield,residual oil rate and acid value of oil are three common indicators(to measure the quality of oil).Therefore,the residual oil rate and acid value of oil in cake meal were obtained respectively by chemical test.The appropriate preheating time of walnut oil was obtained by comprehensive analysis of the above test data.According to the theory of inverse heat conduction problem,the temperature distribution of the inner and outer wall of the press was obtained by Ansys Workbench thermal simulation.By comparing the measured and simulated temperature of the outer surface of the pressing chamber,the error range is between-4.263%and 8.155%,which shows that the suitable temperature range of the cold pressing of walnut can be predicted by the Ansys Workbench heat conduction simulation,and the suitable temperature range of the inner wall of the pressing chamber is 43.43-50.23℃.